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Smoked Acorn Squash & Toasted Cornbread

Smoked Acorn Squash & Toasted Cornbread

Smoked acorn squash and toasted cornbread is a savory brunch dish that will remind you how great vegetables are!
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Ingredients Method

Ingredients
  

  • 1-2 acorn squash es
  • 2 tablespoons vegetable oil
  • kosher salt
  • Light & Fluffy Cornbread cut into 1-inch wedges about 3” x 3”
  • ½ teaspoon chili powder
  • ½ cup goat cheese crumbled
  • 2 tablespoons balsamic vinegar glaze
  • ¼ cup cilantro finely minced

Method
 

Smoked Acorn Squash
  1. Preheat smoker, grill or oven to 400F.
  2. Cut acorn squash in half.
  3. Scoop out seeds in acorn squash and dispose.
  4. Drizzle vegetable oil onto flesh side of squash. Season with kosher salt
  5. Place acorn squash onto smoker or grill or a baking sheet in the oven, flesh facing up (skin downwards). Rotate or flip after 20-30 minutes.
  6. Smoke or roast for additional 20-30 minutes or when a fork can be inserted without resistance. (Acorn squash will be smoked or roasted for a total of 40-60 minutes.)
  7. Set aside acorn squash to cool.
Smoked Acorn Squash and Toasted Cornbread Assembly
  1. Toast cornbread wedges.
  2. Using a large tablespoon, scoop large spoonful’s of acorn squash.
  3. Season with kosher salt across both cornbread and acorn squash.
  4. Sprinkle chili powder, cilantro, crumbled goat cheese on cornbread and acorn squash.
  5. Drizzle balsamic vinegar glaze on top.